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Everything posted by Journeyman

  1. And we will come visit you in hospital @ozdevil
  2. I have a 'remineraliser' after the membrane to add back in essential minerals. I read a paper that looked at what RO purity can do to the liver and kidneys - it may not apply to beer nor to anyone with a healthy diet but 90% of people do NOT have a healthy diet these days and RO can leave essentials out of liver and kidneys as they both need things like calcium and magnesium to function properly. So I add it back in anyway, even though my deit IS healthy. I'm not sure why you need a pump. Mains pressure is fine to push through the membrane and adding a pump may just destroy the membrane in short order. Unless you mean to pump the water OUT of an RO collection tank? I got my system on eBay - for about $150 or so I got the 5 filters, & the remineraliser - I already had a 9L tank under the sink from the previous set. I went the new lot because a 4 filter setup from a place in QLD cost me north of $400 - it was much cheaper to buy a whole new setup than just replace filters from there. Might want to step up from the 50gpd versions though - I got a 75gpd and wish I'd gone for the 100gpd but the flow rate is noticeably better than the previous set up.
  3. Bugga! I hope you're OK now and taste buds haven't all gone away.
  4. I've done quite a few XPA-clones and just steep the LCM in 3L in the fridge overnight, then a quick boil to add the hops. Comes out very nice.
  5. Don't all of those talk to your phone and come with BT and Wifi? I mean, if'n you REALLY want to get rid of $600+ I can send you my bank details.
  6. In thje views of some, appreciating any of the mega-swills makes you a connisewer instead of a connoisseur. But they seem to forget, far more people drink any of those than the total number of craft beer drinkers in Australia. It's 'fashionable' among the 'crafties' to slag off about them but I bet they wouldn't do it face-to-face with a pub full of those who drink it by preference.
  7. But if you're only replcing the base unit, can't you sit the new one on top of the old one? Or would that mean a step ladder to reach the taps?
  8. I think you're right as the enzyme breaks normally unfermentable sugars into something the yeast can eat so it very much depends on what is in the brew. I have a feeling the calcs would look like one of those physics blackboards covered with equations, with, at the end, "It should be approximately..." I had a couple of brews when I 1st began using the enzyme that jumped by more than 2% from the expected ABV but I only bothered tracking it for a while - most beers seem to gain at least 0.010 on the expected FG.
  9. I just made 2 brews using kveik from a previous brew that was back at start of Dec. I simply divided the slurry into 2 in jars and stuck it in the fridge - was going to wash it and collect but things... Made a starter with one using some sugar then poured back & forth to mix them - lucky I sat the jars in trays because a couple of hours later the krausen was coming down the outsides. In the FV fridge at 35° and done & dusted in 2 days. CC'd yesterday and finings this AM, just for the halibut. (they'd actually cleared up well from the CC) Next brew I'm making a fresh starter so I can start doing a regular batch from it - the 2 I have in have finings and hops so I figure I'd rather have a non-polluted starter so I can be sure of what I'm getting.
  10. I worry about you Phil. You do a lot of brewing so I'm concerned about your drinking - or do you have a lot os pissed-as brownies around the place, imbibing your brews while you aren't looking? Or maybe you're filling 40ft containers for the apocalypse so you've got stuff to trade?
  11. I just did 2 x kveik at 35° and both were what I consider 'muddy' as I am used to using Nottingham, which leaves a very clear beer. But 24 hours coming down to CC temp and they've cleared up considerably. You could try putting your bottles in a cupboard or small area with a low level heat source - maybe an electric blanket on '1' - to keep the temps up for the kveik to carb your brew. Ideally you should carb at the temp the yeast likes so it is most active. Maybe that's why some people have long carb times? They brew at a controlled (say) 20° but then stick it in a cupboard that drops to 15° or lower overnight?
  12. The brews both got a dose of gelatin this AM. I've been wondering how my FV fridge is doing but it dropped >50L of 35° wort to 3° in 24 hours so I figure, for an old fridge, it's doing OK.
  13. I've used maris otter, golden promise, and m/o with a 200g cold steep of light crystal - and of course, Nott yeast. Of them all I probably preferred the g/p version - came out smooth and extremely drinkable.
  14. Come to sunny Qld - beautiful one day, *glug* *glug* *glug* *glug*
  15. Wasn't the issue with 2011 that they thought the oversize dams would hold it all then when they had to let it go you got it all downriver at once? Have they been releasing as it happened this time?
  16. First, Hope things ease up for your lot @kmar92 - I've been through floods and fires and even if you're not in the line of fire it can be devastating. So I finally got my A-into-G and did some brewing. I did my 1st ever FWK and FWK'd it up. Accidentally added 8L water instead of 4 so I added 500g LDME to compensate. 1st time I've used the krausen kollar for a beer, the FV was so full. Didn't need it as it turned out but better to have it and not need it than need it and have to mop the floor. This was a Fresh3 IPA one from KL - was getting other stuff from them which was going to hit on the postage so for just a bit more postage I got the FWK. Apart from that, I made a hops tea of 60g super pride to go in it and Kveik yeast - had a slurry from previous brew so divided that and made 2 starters and pitched them in the 2 brews. I also did a base-model Real Ale, just RA with LDME. Apart from that, I used 300g light crystal warm steep, 30g cascade and 20g citra tea. Fridged at 35°. 2 days! 2 bloody days and they are done - into CC this morning. I'll use finings tomorrow for a day then keg them. Tasted and smelt good on the FG so have hopes for them. Both brews are oversize for my usual so will be doing some bottling I think - or maybe just add the extra to a 3rd keg and have a mix? I will say, the ease of use of the FWK makes it very appealing. And Kveik might just become my goto yeast unless I specifically want the 'English' style of brew from Nott.
  17. Best is Harris 601 reg. When I started a couple of years back a fridgey on here (& a couple of others) recommended it and it's a smooth ride on setting pressure and I trust it totally. Also, been doing this for coming up on 2 years (for kegs) and I think I'm getting close to my 2nd refill of the 6kg bottle. I have a 2.6kg one that went on for a couple of days till I could get to Adelaide for a refil but basically in all that time I haven't yet got to 2 complete bottles used - and I have 4 taps on my fridge that (mostly) have all been in action.
  18. For gassing, I have a line with a liquid disconnect on it - attach to manifold & liquid post and listen to the gurgles. Every so often I'll open the fridge and PRV it. Only takes a couple of days and it's headable. That doesn't mean it's at its best as far as drinkable goes - I find kegs improve (even hoppy ones) for maybe 2 weeks till they plateau. (IMO) I did a side-by-side of force-carb and natural kegs, exact same brew. Didn't touch either for 2 weeks then chilled the natural keg and start doing taste tests. The natural carb was a clearly better beer and that lasted for about 2 weeks - it was only in week 3 I had trouble picking which was which. And it was deinitely the force-carb beer improved to match the natural car one.
  19. I don't know if that applies here. I take my OG's before I put the lid on using a sanitised cup, so it's coming from the very well- mixed bulk of the wort. I never liked the idea of running wort through the tap then letting it sit for a week, possibly getting contaminated from the outside. Then you run your beer through the tap and maybe contaminate the keg. It's been beaten to a froth several times - each time I add water, after the yeast, after the enzyme and then usually another before I put the lid on - mix it, take sample, lid on. My taps are virgin until I take the FG and with the OG sitting there beside the FV, that's usually just the one draw because normally that FG sample matches what the OG sample is saying.
  20. I should'a come back to this thread last week. I was doing my first pressure brew and trying to pressure transfer - I'd seen plenty of people talking about having the FV pressure only a few PSI above the recipient keg. I could NOT get that sucker to work! Not at any reasonable pace anyway. So I stuck the kegmenter back in the fridge and put a picnic tap on and poured a few. Came up very nicely! Eventually I wanted the kegmenter back so I set up again and just ran an open line into the keg. It was precharged with CO2 and I was very gentle with it and around it while open so as not to disturb the air too much. Ran through just fine & even gave a nice 'slurpy' noise in time for me to lift the disconnect & stop the flow. Then I come and read here and find out that '2 - 3 psi' difference isn't how you're doing it! So, pressure transfer next time with a decent pressure head!
  21. I ahve my first Kveik brew in the FV. Lallemand version. It's in a cupboard with an electric blanket (on 1) loosely wrapped around the FV being run by the controller. Pitched at 27° (only because I was also adding dry enzyme and don't know the temp limits of it so wanted to give it a chance to get to work) with the controller set yo 32° (Lallemand say 30° give 3 - 4 days and 35 gives 2 - 3 days so I figured drive it towards the 3 days) I think I missed the krausen - there was maybe 1cm foam after a couple of hours and next days back to scattered islands across the surface. Smells great though... It's very cloudy! I mean there's Coopers Lager, LDME and sugar in there and it looks like a fruity neipa. So today was day 3. The OG sample has been sitting in the cupboard above the brew. There's a shelf a couple of feet above the top of the FV but 1. heat rises and 2. the door doesn't seal to the shelf, so there's a gap. Here's my puzzle... I checked the OG sample and it read about 1.022 - hard to tell as there is bubbles and froth on top but I wasn't really after a dead-on measure. Given what everyone raves about, here and elsewhere, that seemed high so I took a fresh sample and it reads at 1.010! Dafuq? Why would the FV have gone further down the ferment than the sample? Temps should be at least close to each other - if anything I'd expect the sample to be warmer most of the time as there IS a slight gap at the bottom of the door so cooler air would be coming in around the FV. The wort was very well mixed, expected OG was 1.059 and it read 1.060. FG is supposed to reach 1.006 & I would expect with the enzyme to go at least a couple of points down from that.
  22. Fatigue & aches sounds like moronic variant - hope so because you pretty much need to have comorbities to get anthing serious from that version. Vitamin D, zinc sulphate regularly. Vit C & E are of benefit too to support your immune system. Hopefully you're already better. With luck you'll be up and rareing to go in time for NYE and start 2022 immune to the bloody thing!
  23. Today has seen 2 brews go into the FV. One is a Kveik basic lager(?) - LDME, sugar and Coopers Lager, hops tea of 20g super pride and 10g Amarillo. That's gone into the cupboard with temp set to 32°, normal FV. Lallemand say 30° is 3 - 4 days ferment - 32° should push it closer to 3 days. I'd go higher but I don't know whether that would affect the dry enzyme that's in there. The other is in the kegmenter under pressure, 25g EKG boil 10 mins, 25g fuggles hops tea, Nott yeast, Coopers APA, Light LME can, 500g LDME and some brown sugar to make the starter. I find the brown sugar gives a nice flavour to the beer, not strong but a hint. I plan to add strawberries to ti towards the end of ferment. I have some pureed ones as ice blocks in the freezer and will use gelatin finings to cut the tannins at CC. Now it's beer o'clock! I have worked out I can put the kegmenter (30L model) AND the fermentasaurus G3 into the fridge at the same time, both with pressure kits. Just have to move the shelf up to the next notch and VOILA! So I don't think I am selling the G3 any more. (wanna bet NOw is when someone on BSS on FB wants to buy it? )
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